I N G R E D I E N T S
For the buns:
1 tbsp instant dry yeast
100g caster sugar
350ml lukewarm milk
480g plain flour
50g unsalted butter, melted
20g finely ground instant coffee
2 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
½ tsp vanilla extract
½ tsp salt
165g cups chopped milk chocolate, melted
30g desiccated coconut
350g cups dark chocolate chips
For the glaze:
50g golden caster sugar
3 tbsp hot water
For the crosses:
60g white chocolate (2 oz)
M E T H O D
To make the buns, combine the milk and dry yeast in a small bowl. Set aside for five minutes; the mixture should become frothy and grow in size – indicating the yeast is alive.
Place all of the remaining ingredients into a blender and add the yeast mixture. Using the dough hook attachment, mix on a low setting until the mixture comes together.
Increase the speed to medium and mix for 5 - 8 minutes, until the dough is smooth and elastic; if you don’t have a hook attachment this can easily be done by hand.
Place the dough in a large, non-metallic bowl and cover with cling-film. Set aside in warm place for 1 hour, or until the dough has doubled in size.
Grease and line an 8 x 8 inch rectangular tin with greaseproof paper.
Once the dough has risen, divide and shape into 12 buns. Arrange in the tin in rows of 3 x 4.
Cover the tin with cling-film and set aside again to rise for 30 minutes.
Preheat the oven to 200 C. 9. Bake for 25 - 30 minutes, until golden brown.
Whilst the buns are baking, prepare your glaze. Dissolve the sugar in hot water. Once the hot cross buns are cooked, remove them from the oven and brush them with a few coats of glaze.
To make the crosses, melt white chocolate in the microwave in 10 second bursts, stirring frequently. Using a piping bag (or if you don’t have one, a small sandwich bag with a snipped corner will do) pipe crosses across the buns.
Recipe from Alex Head at Social Pantry